Sugar Free Orange Marmalade made with Cara Cara oranges for amazing color and taste. Lightly sweetened with a zero calorie sweetener.
Jams and jellies are not an option for some people because they are loaded with sugar. Thankfully, today we have zero calorie sweeteners that taste a lot like sugar but is not sugar. This has made life for that category of people a little “sweeter”. Now, they can enjoy jams like this Sugar Free Orange Marmalade that tastes a lot like their sugared counterpart.
The Color of Sugar Free Preserves
The only drawback to homemade sugar free jams is the color. Using sweeteners in cooking is like adding water to a dish. Sweeteners do not thicken or caramelize like sugar. Hence, sugar free jams and marmalades have a lighter color than those with sugar because sugar caramelization intensifies the color of the fruit mixture.
Pectin In Homemade Sugar Free Orange Marmalade
In simple terms, pectin is a soluble fiber found in plants. When combined with sugar, acid, and heat, pectin gelatinizes and thickens. This effect is needed to turn fruit mixture into a jam or jelly, without which the it will remain a liquid or sauce.
Citrus fruits are supposed to contain a good amount of pectin, especially in their peel and seeds, but the amount of pectin in each variety may vary. Also, pectin needs sugar to activate. Fortunately, there is such a thing as low or no sugar pectin. Since this is a sugar free marmalade, I used this low or no sugar pectin to get the fruit mixture to set.
Taste Wise
Store bought Sugar Free Marmalade is sadly lacking in flavor. The good thing about making your own is that you can load it with fruit and peel. Homemade marmalade is a lot more flavorful because you can do just that and not compromise.
Similar Tools Used in This Sugar Free Orange Marmalade
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20 Quart Stainless Steel Canning Pot Set
8 Piece Enamelware Water Bath Canning Set
Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12
Ball Realfruit Low or No-Sugar Needed Pectin
Ball Complete Book of Home Preserving
The Complete Book of Home Canning
Sugar Free Orange Marmalade
Equipment
Ingredients
- 2 lbs Cara Cara oranges (about 6 to 8 small oranges) (900g)
- 2 lemons
- 8 cups water (1.9 liters)
- 3 tbsp Ball Realfruit Low or No-Sugar Needed Pectin
- 1¼ cup warm water (300 ml)
- 3¾ cups Splenda zero calorie sweetener
Instructions
Prepare the Oranges and Lemons
- Using a sharp knife, trim the tops and bottoms from the oranges and place them in a container. Carefully cut off the rind with as little of the pith as possible from the oranges. Cut the rind into thin strips and place them in a large bowl. Now, cut the pith from the oranges and add them to the container.
- Quarter the orange flesh and cut of the membrane from the center of the each quarter. Add the pith to the container. Cut each quarter of the orange flesh crosswise into thin slices and add them to the large bowl.
- Trim the tops and bottoms from the lemons and place them in the container. Carefully cut off the rind with as little of the pith as possible from the lemons. Cut the rind into thin strips and place them in the large bowl.
- Cut the lemons into halves. Remove the seeds and add them to the container. Juice the lemon halves and pour the lemon juice into the large bowl.
- Add 6 cups (1.44 liters) water to the large bowl and 2 cups (480ml) water to the container. Cover with plastic wrap and let them stand overnight to soften.
Preparing the Jars
- Wash jars in warm, soapy water. Place a rack at the bottom of a boiling-water canner and washed jars on the rack. Fill the jars and canner to the top of the jars with water. Cover the canner and bring water to a simmer (with small bubbles).
- Wash lids and bands with warm soapy water. Drop them into the canner together with the jars. When ready to use, take them out from the canner with a pair of tongs. Dry them with a clean towel.
Cooking the Marmalade
- Transfer the contents of the container with pith and seeds to a large stainless steel pot. Bring to a boil over medium low heat and boil for 5 minutes. Turn off stove.
- Carefully pour the contents of the pot over a metal strainer over a bowl. Discard the solids and return the juice to the stainless steel pot.
- Now, add the contents of the large bowl (soaked oranges, rind, and juice) to the stainless steel pot.
- Place the stainless steel pot on the stove over medium heat and bring fruit mixture to a boil. Cover and simmer for 40 to 45 minutes. This should reduce the fruit mixture by almost half. Turn off stove.
- When fruit mixture is cool enough to handle, pour into measuring cup. You should get about 5 cups of fruit mixture. If not, add some water to yield the required quantity. Allow about ¾ cup Splenda for each cup of fruit mixture, depending on how sweet you like your marmalade**.
- Dissolve Splenda in 1¼ cup (300 ml) warm water to make a syrup. Set aside.
- Return the fruit mixture to the stainless steel pot. Add pectin and stir until dissolved.
- Turn on the stove over medium heat. Cover and bring fruit mixture to a boil. Remove cover and continue to boil for 5 minutes. Turn off stove.
- Stir in Splenda syrup and skim off foam.
Canning the Marmalade
- Carefully remove jars from canner with jar lifter, pouring hot water from each jar back into canner and place them on a towel. You can also remove and fill them one at a time.
- Place a funnel in the jar. Ladle prepared hot marmalade into the hot jar leaving ¼ inch (.5 cm) headspace. Slide a non-metallic utensil between the hot marmalade and inside the jar to release any air bubbles. Adjust headspace, if necessary, by adding more hot jam.
- Wipe the rim clean with a paper towel. Center a warm lid on jar and screw on the band until fingertip tight. Repeat with the remaining jars.
Processing
- Carefully lower jars with jar lifter back into the canner. Make sure jars are completely covered with about an inch of water above the lids. Bring water to a rolling boil and process jars for 10 minutes, adjusting for altitude. The water must remain at a rolling boil for the duration of the processing time.
- At the end of the processing time, turn off heat, and remove the canner lid. Allow the canner to cool for 5 minutes.
- Carefully remove the jars with jar lifter without tilting them. Place jars upright on a clean towel. Do not worry about the water on the lids. It will evaporate during the cooling period.
Storing
- Check lids after 24 hours. Remove the bands. Lids should not flex up and down when pressed. You can also grasp the edges of the lid and lift the jar while supporting the jar with your other hand. A sealed lid will stay firmly attached to the jar. Jars that have not sealed properly must be refrigerated and content consumed within a few days.
- Label and store sealed jars in a cool, dark place, and consume within 12 months.
Notes
| Feet | Meters | Increase in Processing Time |
| 1,001-3,000 | 306-915 | 5 minutes |
| 3,001-6,000 | 916-1,830 | 10 minutes |
| 6,001-8,000 | 1,831-2,440 | 15 minutes |
| 8,001-10,000 | 2,441-3,050 | 20 minutes |
Nutrition
I also made Sugar Free Blood Orange Marmalade using the same recipe. The jars of marmalade on the left in the picture below are sugar free. Their color is not as intense as those made with sugar on the right. That said, I am happy with how they turned out because the flavor is very good even though the color is not as pretty. I hope you will give this recipe a try.
If sugar is not an issue for you, please check out this Cara Cara Orange Marmalade recipe.
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